Sugar-Free Seabass Ceviche
Dive into the refreshing flavors of Sugar-Free Seabass Ceviche, a vibrant dish that’s as light and healthy as it is delectable. This guilt-free recipe showcases tender seabass fillets marinated in zesty lime juice, creating a ceviche that’s naturally “cooked” without heat. Infused with the bold kick of jalapeño, the crisp sweetness of red onion, and the creamy richness of avocado, this dish delivers a balanced harmony of textures and flavors. Fresh cilantro adds an aromatic touch that ties the ingredients together perfectly. Ready in just over an hour and free of added sugars, this ceviche is ideal for summer gatherings or as a light, satisfying appetizer. Serve chilled in glass bowls or alongside crunchy cucumber slices for a delightfully refreshing experience. Perfect for seafood lovers seeking a healthy and vibrant twist, the Sugar-Free Seabass Ceviche is bound to be your next favorite recipe!
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Recipe Information
Ingredients
- 450 grams seabass fillets
- 6 units limes
- 1 medium red onion
- 1 unit jalapeño pepper
- 30 grams cilantro leaves
- 1 large avocado
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the seabass fillets under cold water and pat dry with a paper towel. Cut the seabass into small, even cubes, approximately 1/2-inch pieces. Place the cubes into a non-reactive bowl such as a glass or ceramic dish.
Juice the limes by slicing them in half and squeezing them until you have about 1 cup of lime juice. Pour the lime juice over the cubed seabass, ensuring the fish is fully submerged. Cover the bowl and refrigerate for approximately 45-60 minutes. The acidity of the lime juice will 'cook' the fish.
While the seabass is marinating, prepare the vegetables. Thinly slice the red onion and jalapeño pepper. Be cautious with the jalapeño seeds as they can add extra heat; remove if you prefer less spice.
Chop the cilantro leaves roughly and dice the avocado into small cubes.
Once the seabass has turned opaque and is fully 'cooked' by the lime juice, drain the excess lime juice from the bowl.
To the bowl with the seabass, add the red onion, jalapeño, cilantro, and avocado. Mix gently to combine.
Season with salt and black pepper to taste, and gently mix again.
Serve the ceviche immediately in small glass bowls or on a chilled platter. It can be accompanied by sliced cucumbers or lettuce leaves for added texture if desired.
Nutrition Facts
Calories |
1062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 1482 mg | 64% | |
| Total Carbohydrate | 73.7 g | 27% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 14.3 g | ||
| Protein | 99.7 g | 199% | |
| Vitamin D | 45.0 mcg | 225% | |
| Calcium | 257 mg | 20% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 3482 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
